1. Whisk the flour, milk, sugar, and salt till smooth. You might need to add a little flour or milk for smoothness. Then whisk in the eggs.

2. Heat 2 tablespoons of oil in a pan over medium-high heat and start the first crepe by pouring in 4 tablespoons of batter.

3. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual crepes, stacking them as they are ready. Keep warm on a covered plate. Add 2 tablespoons of oil for each crepe.

4. Preheat the oven to 400°F and butter a deep baking dish. Whisk all the ingredients for the topping together and set aside.

5. For the filling, combine the softened butter and the lemon zest in a bowl, and beat until fluffy. Add the sugar, egg yolks farmer cheese, and buttermilk and beat until frothy. In a separate bowl, whip the egg whites, salt and vanilla sugar. Add the lemon juice and beat to a stiff meringue.

6. Carefully fold the meringue into the farmer cheese mixture and stir in the raisins.

Cook the crepes according to the Palatschinken recipe.

Spread 2 tablespoons of the filling mixture over each of the prepared crepes and roll them. Place the filled crepes in the baking dish and cover with the prepared topping.

Bake for 12 minutes, until golden. Sprinkle with powdered sugar and serve warm with vanilla sauce.